Ingredients

Instructions

Blend dry ingredients together. (Sifting will remove some the wanted “grit” of the cornmeal.) In a separate bowl, whisk wet ingredients together. Pour into cornmeal and stir until combined. Batter will be thick. (If too thick, thin with a little more buttermilk.)

Heat a skillet. Drop batter into small mounds, by the tablespoonful. Allow edges to brown before flipping. Makes 26 to 30 corncakes.

Note: To make bigger corncakes to use with Plum BBQ Sauce and shredded pork or chicken, use 1/4 cup batter for each corncake. Makes 12.